Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

Brussels sprouts often get
a bad rap that has everything to do with poor cooking than inherent
taste. The truth is, you don’t need to cook Brussels sprouts at
all (but done well, they are amazing
, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best
complements for Brussels sprouts—cooked or raw. Here the warm
bacon added to the shredded leaves with tasty goodies like pecans
and gorgonzola make this salad a hearty side. With the addition of
a bacon vinaigrette dressing, you’re officially in Primal

Servings: 6

Time: 33 minutes


  • 6 slices (6 ounces) bacon, chopped
  • 14 ounces Brussels sprouts, bottoms trimmed, shredded*
  • 1/2 cup sliced fresh parsley
  • 1 cup pecans, toasted and roughly chopped
  • 1/2 cup gorgonzola cheese
  • 2 tablespoons minced shallot



Cook bacon in a non-stick skillet over medium-high heat until
browned and just crisp, about 6–8 minutes.

Transfer bacon to plate lined with paper towels to drain. (It
helps to use a spatula and press bacon against the side of pan to
drain excess bacon drippings back into the pan.) Reserve rendered
bacon drippings for dressing.

*Trim the ends off the Brussels sprouts. Halve the Brussels
sprouts, then thinly slice through the width so the pieces
separate. Alternatively, use a food processor fitted with the
slicing attachment to coarsely shred the Brussels sprouts.

In a large bowl, toss together Brussels sprouts, cooked bacon,
parsley, pecans, pears, gorgonzola, and shallots. Toss with
dressing and serve.

Nutritional Info (per serving):

  • Calories: 309
  • Carbs: 6 
  • Fat: 27
  • Protein: 10

The post Shaved
Brussels Sprouts Salad
appeared first on Mark’s Daily Apple.

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